Clean the puffed rice to remove any unwanted particles that may be present in it.

In a wide mouth Kadai, melt jaggery and remove impurities. Then continue boiling it, till you get the right syrup. (till it reaches a consistency of a ball). This can be identified by dropping a drop of the jaggery into a bowl of water and trying to make a ball. You should be able to get a solid ball of the melted jaggery.

Once the jaggery reaches this stage, add the poha and mix well.

Transfer the kadai to the counter top, and coat your palm with rice flour and quickly gather the poha and jaggery mix into tight balls. Coating your palm with rice flour will prevent it from sticking. Continue with the rest of the mix to make more balls. Press it down well.